This recipe was typed on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CREAM PUFFS

Heat to a rolling boil in saucepan

1 cup water
1/2 cup butter

Stir in all at once 1 cup sifted flour.

Stir vigorously over low heat until mixture leaves the pan and forms into a ball (about 1 min). Remove from heat.

Beat in thoroughly 4 eggs, one at a time.

Beat mixture until smooth and velvety.

Drop from spoon onto ungreased cookie sheet.

Bake until dry, allow to cool slowly.

Temp: 400 (mod hot oven)
Time: Bake 45 to 50 min.

About 8 puffs.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Dates

2 eggs, well beaten
1 cup, sugar
1 lb pitted dates – sliced
3 cups rice krispies
1/2 c. chopped pecans
2 c. flaked coconut

Heat eggs, sugar, dates – stir constantly for 10 min.

Add cereal, pecans.

Chill thoroughly

Shape into 1″ balls and roll in coconut.

Chill.

This recipe was typed on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (a few typos were corrected).

CARAMEL APPLES

2 c. sugar
1 c. sifted brown sugar
2/3 c. light corn sirup
2/3 table fat
1 c. cream or evaporated milk
1/2 t. salt
2 t. vanilla
8 to 10 medium apples
1/2 c. chopped nuts or coconut

1. Mix sugars, sirup, fat, cream and salt in 2-qt. saucepan. Cook, stirring until firm balls form in icy-cold water.
2. Remove sirup from heat; cool until slightly thickened. Add vanilla and stir.
3. Place wooden stick in stem end of each apple and dip apple into caramel sirup.
4. Drain apples on waxed paper, roll in chopped nuts.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Butter Balls
275° – 45 min.

1/2 # butter (1 cup) or Parkay (2 sticks)
3 table pdwr sugar
2 cup cake flour
1/2 c. chopped pecans
1 teas vanilla

Roll in balls size of walnuts. Chill for 2 hrs or overnight. Bake in slow oven 275° – 45 min. Roll in pdwr sugar.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Coffee Pecan Chews
350° for 30 to 35 min

Sift together:

3/4 c. sifted flour
1 Tbsp. instant coffee
1/2 tsp salt

In small mixer bowl:

2 eggs beat till foamy & gradually add 1 c. granulated sugar. Beat till thick, then 1/2 c. soft or melted butter, 1 tsp vanilla and add dry ingredients and stir in 1/2 c. chopped pecans.

8″ sq. greased pan or spray with Pam

Frost with 1 c. conf. sugar
1/2 tsp. vanilla & 2 tsp. milk or water and serve

This recipe was typed on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

BUTTER BALLS

3/4 cup chopped nuts
1 cup melted butter
1/2 cup Powdered sugar
2 1/2 cup flour
1/4 t. salt
1 t. vanilla

Form into small balls and bake 14-17 minutes in hot oven 350.

Roll in Powdered sugar.

Makes about 3 doz.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Croissants

1 package yeast
3/4 cup lukewarm milk
2 cups sifted flour
1/2 tsp. salt
1/2 cup sweet butter
1 egg yolk

1. Dissolve the yeast in the milk.
2. Sift together the flour and salt and stir in the yeast mixture. Knead until smooth and elastic.
3. Place the dough in a greased bowl, grease the top of the dough and let rise in a warm place (85 degrees) until doubled in bulk.
4. Roll the dough out in a long strip. Dot with bits of the butter and fold into thirds. Turn so that an open edge is nearest. Pat and roll into another long strip, fold into thirds, wrap in waxed paper and chill well.
5. Roll chilled dough out and fold the ends to the center. Fold again as above, wrap and refrigerate. Remove and repeat the process a fourth time.
6. The last time, roll the dough out a little thinner, about one-eighth inch thick, but do not fold. Cut into triangles and brush one tip of each with beaten egg yolk mixed with a little water. Roll from the wide end to the tip, pressing to seal. Shape into half moons.
7. Place on well-buttered cookie sheets, cover with waxed paper and let rise until doubled in bulk.
8. Brush the tops with beaten egg yolk and bake in preheated hot oven, 425 degrees, twenty to twenty-five minutes. Serve hot or cold. Makes about 18 rolls.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Peach Pudding

Mix 1-4 cup sugar, 1-2 teaspoon salt, 1-2 teaspoon vanilla with 2 cups milk, and stir well-beaten 3 eggs into this. Dip slices of dry bread into egg mixture.

Line greased baking dish with bread slices. Arrange alternating layers of bread and sliced peaches to fill dish (6 peaches, sliced). Pour any remaining liquid over the top.

Set dish in pan of hot water and bake in moderate oven 350 degrees about 30 minutes or until firm. Serve hot with any desired pudding sauce. Serves 6.

You may use canned or cooked dried peaches. Or other fruit may be used if desired. If you like you may omit the bread and use dry cake slices or ladyfingers.